3/4 cup (1 1/2 sticks/6 oz/170g) unsalted butter, cut into pieces
6 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate-covered raisins
Preheat oven to 350°F (180 C). Butter an 8-inch square pan with 2-inch-high sides. Stir butter and both chocolates in medium saucepan over low heat until melted. Remove from heat; cool to lukewarm.
Using electric mixer, beat sugar and eggs in medium bowl until very thick and pale, about 3 minutes. Stir in melted chocolate mixture and vanilla. Mix flour, baking powder and salt in another medium bowl. Stir into chocolate mixture. Mix in chocolate-covered raisins.
Pour batter into prepared pan. Bake until tester inserted into center comes out with a few moist crumbs attached and top cracks in places, about 30 minutes. Transfer to rack and cool in pan. (Can be made 1 day ahead. Cover with foil and let stand at room temperature.) Cut brownies into squares.
Makes 12 brownies.
Source: Bon Appétit, March 1995
Date: April 13, 2005